Ugali is a staple food in Kenya and one dish that you will never miss in any Kenyan household. It is cherished across Kenya for its simplicity, versatility, and the comforting sustenance it provides.The beauty of ugali is that it is usually eaten by hand, it’s a cheap and readily available source of carbohydrates and it is easy to prepare and store. This makes it a convenient food for most households in Kenya.

Kenyan Ugali is primarily made with maize flour (corn flour) and water. The flour is mixed with hot water to form a dough-like consistency. The preparation of ugali is both an art and a tradition, passed down through generations.

Ugali can also be made with other flours such as cassava and millet flour. Ugali made this way is usually brown and is more commonly preferred in Western and Nyanza regions of Kenya. This brown ugali is considered healthier than the white one.

How to serve Kenyan Ugali

Ugali is a versatile food that can be served with a variety of side dishes. Typically, it is served with stews or soups made from vegetables or meats. It is served with stew made of meat like chicken and beef or fish. If you are vegetarian like I am, you can serve your Ugali dish with vegetable like Sukuma wiki (collard greens) and Managu (African nightshade). And if you are a lover of fermented milk like mala or mursik, Ugali will go well with these too. Did you know that you can make ugali fries and serve with your favorite dipping sauce? oh yes you can! That’s how versatile it is.

Variations of Ugali

There are several variations of Kenyan Ugali, The varieties depend on the flour that you use. Ugali can be made using different types of flour such as cassava, millet, and corn. Other variations include adding ingredients such as butter to add flavor and nutrients. It can also be made with a hard or soft consistency by using a higher ratio of water to flour. Ugali can also be shaped into different forms, such as rolls or balls, for a fun twist on the classic recipe.

How to make Ugali

Let’s make some plate of Kenyan Ugali, shall we!

Ingredients:

• 2 cups of maize flour (corn flour). You can adjust this depending on the consistency that you prefer
• 4 cups of water

Instructions:

1. In a pot, bring the water to a boil.
2. Slowly add the maize flour to the boiling water while stirring constantly with a wooden spoon.
3. Continue stirring until the mixture thickens and pulls away from the sides of the pot. This should take about 5-7 minutes.
4. Reduce the heat to low and continue to stir for an additional 5-8 minutes, until the mixture becomes smooth and free of lumps.
5. Using the wooden spoon, shape the Ugali into a big ball then remove the pot from the heat. Remove the Ugali from the pot and place it onto a plate. Alternatively, remove the pot from the heat then let the Ugali cool first before shaping it into a big ball or small balls.
6. Serve the Ugali hot with some beef stew, or vegetables of your choice. Enjoy your homemade Ugali!

How to make Kenyan Ugali (cornmeal)

Ugali is a staple food in Kenya and one dish that you will never miss in any Kenyan household. it is a very important part of the diet in Kenya and other parts of East Africa. The beauty of ugali is that It is usually eaten by hand, it's a cheap and readily available source of carbohydrates and it is easy to prepare and store. This make it a convenient food for most households in Kenya.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch

Cuisine Kenyan cuisine

Servings 4 people

Calories 219.6 kcal

Ingredients

  

1x2x3x

• 2 cups maize flour
• 4 cups boiling water

Instructions

 

Step One:

• In a pot, bring the water to a boil.

Step two:

• Slowly add the maize flour to the boiling water while stirring constantly with a wooden spoon.
  
• Continue stirring until the mixture thickens and pulls away from the sides of the pot. This should take about 5-7 minutes.
  
• Reduce the heat to low and continue to stir for an additional 5-8 minutes, until the mixture becomes smooth and free of lumps.
  

Step Three:

• Using the wooden spoon, shape the ugali into a big ball then remove the pot from the heat. Remove the ugali from the pot and place it onto a plate. Alternatively, remove the pot from the heat then let the ugali cool first before shaping it into a big ball or small balls.
  
• Serve the Ugali hot with a stew, soup or vegetables of your choice. Enjoy your homemade ugali!
  

Notes

You can also add butter or margarine for added flavor.

Nutrition

Calories: 219.6kcal

Keyword Kenyan Ugali, Kenyan Ugali recipe, Ugali recipe

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